Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”

Brazilian Journal of Microbiology

Daneysa Lahis Kalschne¹  Rute Womer¹  Ademir Mattana¹  Cleonice Mendes Pereira Sarmento¹  Luciane Maria Colla¹  Eliane Colla¹ 

关键词: Lactobacillus curvatus;    Lactobacillus sakei;    Leuconostoc mesenteroides;    spoilage;   

DOI  :  10.1590/S1517-838246120130019

来源: SciELO

【 摘 要 】

The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc/Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus, following by Lactobacillus sakei and Leuconostoc mesentereoides; the Enterococcus sp. was not present in the samples.

【 授权许可】

CC BY-NC   
 All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License